You will need
6 pork shoulder chops
250g pork chipolatas or pork sausages
250g bacon, chopped
3 large onions, chopped
3 cloves garlic, chopped
1 tsp chilli flakes or fresh chilli
Cooking oil and knob of butter
1 tin borlotti beans, drained
1 tin cannellini beans, drained
1 tin chopped tomatoes
2 Tbls tomato paste
1 Tbls heaped chicken stock powder (we like Ina Paarman)
2 cups water
½ cup white wine (optional, just check your sauce and add more water if needed)
1 Tbls fresh thyme leaves
2 tsp fresh sage leaves
2 bay leaves
Salt, pepper and a dash of sugar
How to make it
Heat the oil and knob of butter in an ovenproof heavy bottomed pot (cast iron works well).
Brown the pork chops, remove and set aside.
Turn down the heat and brown the bacon and then the pork sausages – remove and set aside. TIP: If your pot is too hot your sausages will pop before they are nice and brown, so keep the heat on medium.
In the same pot, fry the onions until translucent (add more oil if you need too). Then add the garlic and chilli for 2 minutes.
Add the tomatoes, tomato paste, stock, water and herbs (and wine if you are using it).
Bring to the boil and add the pork chops. Simmer until the pork chops are tender – adding more liquid if needed (this could take up to an hour).
When the pork chops are tender, add the bacon, sausages and drained beans to the pot.
Taste and add salt, pepper and a dash of sugar – cook through.
Sprinkle with chopped parsley, sage or thyme and serve with a freshly baked French loaf.
You can cook the pork chops in the oven until tender or you can cook them with 1 onion and some stock in your pressure cooker – and use that stock for your pot.